Hot Italian Roasted Cauliflower, Kale, and Sausage Soup

This recipe should really be called “Roasted Cauliflower, Kale, and Sausage Soup” because the roasted cauliflower was the original star of the show. However, a trip to Market Basket and an ultra-friendly and flattering bagger changed all that. If you’re unfamiliar with Market Basket, it’s a grocery chain with no self-checkout. This forces you to interact with other humans, though barely because the cashiers are generally super fast. Now, this bagger was not going to let the efficiency of the cashier rob him of small talk. I got complimented on my candy cane face mask, my hot pink rain boots, and my Golden Girls print pants. (Upon reflection, I’m really flattered that someone found this outfit so appealing.) At this point, I have paid for my food and all my groceries are bagged – BUT – not my chicken sausage. The gentleman makes pointed eye contact, shakes the package, and says, “You’re getting this Hot Italian sausage, and I’m a hot Italian!” A mask could not hide the thunderstruck expression on my face. “Well, at least I used to be…” he finished. I smized, thanked him again, and skipped out of the store with my groceries. Sir, this soup’s for you.

Ingredients

  • 12oz frozen cauliflower
  • 1/2 Tbsp EVOO
  • 1/2 onion diced
  • 20oz hot Italian chicken sausage
  • 32oz chicken bone broth*
  • 2oz heavy cream
  • 250g kale, chopped
  • 2 cloves of garlic, minced
  • salt and pepper

Directions

  1. Pre-heat oven to 425F.
  2. Toss the cauliflower with the EVOO and salt and pepper. Spread on a baking sheet and roast 30-45 minutes, or until the cauliflower starts to brown.
  3. In a dutch oven, over medium heat, crumble the sausage and cook until done. Remove the sausage add from the pot.
  4. Add the diced onion and cook until the onions soften. Add the garlic and continue to cook, until the garlic is fragrant.
  5. Now, add the roasted cauliflower and chicken broth to the pot. Continue to cook another 10 minutes.Transfer the ingredients in the pot to a blender. Blend until smooth.
  6. Return the soup to the pot. Lower the heat and stir in the heavy cream. Add the sausage and kale. Continue to cook, stirring occasionally, until the kale has wilted. Add salt and pepper to taste.
  7. Serve! Be fancy and sprinkle some red chili flakes on the soup.

* You can also use regular vegetable or chicken broth

Macros!
Calories: 357
Carbs: 19
Fat: 14
Protein: 41
Fiber: 6
Serves 4

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